Pumpkin Pancakes with Freshly Milled Flour

ByEmily Rider
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These pumpkin pancakes with fresh milled flour cook up soft, fluffy, and golden, with warm pumpkin pie spice in every bite. Made with freshly milled hard white and soft white wheat, real pumpkin puree, and buttermilk, they’re a cozy fall breakfast served with butter and warm maple syrup.

Whole grain pancakes don’t have to be heavy. Milling the wheat berries on the finest setting, letting the batter rest for 10 to 15 minutes, and cooking over medium-low heat help give these pancakes a soft center without overbrowning the outside.

My Pancakes Made with Freshly Milled Flour include a quick pumpkin variation, but this recipe is dedicated to those warm fall flavors, with homemade pumpkin pie spice, brown sugar, and pumpkin puree. For another seasonal breakfast, try my Pumpkin Muffins with Freshly Milled Flour.

New to milling your own flour? My guide to How to Mill Flour at Home walks you through getting started.

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Why You’ll Love This Recipe

  • Soft and fluffy, not heavy – A 50/50 blend of freshly milled hard white and soft white wheat, along with a short batter rest, helps these whole grain pumpkin pancakes cook up soft and fluffy.
  • Warm pumpkin spice in every bite – Real pumpkin puree, two tablespoons of homemade pumpkin pie spice, and a little brown sugar bring cozy fall flavor to every bite.
  • Freezer-friendly fall breakfast – This recipe makes about 16-18 five-inch pancakes, so you can enjoy a warm stack now and freeze the extras for busy mornings. They keep in the freezer for up to 3 months. Use parchment paper squares in between each cooled pancake before freezing in a Ziploc freezer-safe bag.

Ingredients You’ll Need

  • Hard white and soft white wheat berries – Equal amounts are milled together on the finest setting. Hard white wheat gives the pancakes structure to rise, while soft white wheat keeps them soft. I order my hard and soft wheat berries through Azure Standard, and code NEW15 takes 15% off your first order of $100 or more.
  • Pumpkin puree – Canned pumpkin or well-strained homemade pumpkin puree both work. Use plain pumpkin puree, not pumpkin pie filling, which already has sugar and spices added.
  • Buttermilk – Buttermilk adds a gentle tang and works with the baking soda to help the pancakes rise.
  • A full ingredient list with exact amounts can be found in the recipe card below.

Variations & Add-Ins

  • Make pumpkin waffles – For a waffle version, use a little less liquid to make a thicker batter, similar to cornbread batter, then cook in your preheated waffle maker. This variation hasn’t been separately tested. For more tips, see my Waffles Made with Freshly Milled Flour.
  • Add pecans or chocolate chips – Sprinkle chopped toasted pecans or semisweet chocolate chips over each pancake right after adding the batter to the griddle. This lets you customize individual pancakes without changing the whole batch. These additions haven’t been separately tested.
  • Try homemade apple pie spice – Swap the pumpkin pie spice for an equal amount of Homemade Apple Pie Spice for a slightly different fall flavor. This substitution hasn’t been separately tested.

Recipe Tips

Strain homemade pumpkin puree – Homemade pumpkin puree can hold more moisture than canned pumpkin, which may leave the pancakes gummy in the center. Strain it until it’s thick and spoonable before measuring. My Homemade Pumpkin Puree is a great place to start.

Let the batter rest for 10 to 15 minutes – Freshly milled flour needs a little time to absorb the buttermilk and pumpkin puree. After resting, the batter should be thick and scoopable, mounding slightly on the spoon. For more guidance, see my Baking with Freshly Milled Flour guide.

Keep the heat medium-low – Pumpkin and brown sugar can brown quickly, so cooking at medium-low heat or 325°F (165°C) on an electric griddle gives the centers time to cook through before the outsides get too dark.

Adjust the batter slowly – If the batter feels too stiff after resting, stir in the reserved whole milk 1 tablespoon at a time. You want a thick batter that holds its shape slightly when scooped, rather than one that spreads thinly across the griddle.

Wait for the edges to set before flipping – Look for edges that appear set and bubbles that hold their shape, usually after about 3 minutes. Flip gently and cook for another 2 minutes, until the pancakes are golden and cooked through the center.

How To Make Pumpkin Pancakes with Freshly Milled Flour

  1. Mill and prep the flour – Mill 216 grams of hard white wheat berries and 216 grams of soft white wheat berries together on the finest setting. Keep the flour unsifted. Melt the salted butter and set it aside to cool slightly.
  2. Whisk the dry ingredients – In a large mixing bowl, whisk together the freshly milled flour, pumpkin pie spice, baking powder, baking soda, and salt until everything is evenly combined.
  3. Mix the wet ingredients – In a second bowl, whisk together the buttermilk, pumpkin puree, brown sugar, eggs, and vanilla extract until smooth and the brown sugar dissolves. Whisk in the melted, slightly cooled butter.
  4. Combine and rest the batter – Pour the wet ingredients into the dry ingredients and gently stir just until no dry flour remains. A few small lumps are fine. Let the batter rest for 10 to 15 minutes so the freshly milled flour can absorb the moisture. The batter should be thick and scoopable, mounding slightly on the spoon. If it’s too stiff, stir in the reserved whole milk, 1 tablespoon at a time, only as needed.
  5. Cook the pancakes – Lightly grease a griddle or large cast iron skillet and heat over medium-low, or to 325°F (165°C) on an electric griddle. Scoop ⅓ cup of batter for each pancake. Cook for about 3 minutes, until the edges look set and the bubbles hold their shape. Flip gently and cook for another 2 minutes, until golden brown and cooked through the center.
  6. Serve warm – Transfer the pancakes to a plate and serve warm with salted butter and maple syrup. Enjoy!

Storage Suggestions

  • Refrigerator – Let the pumpkin pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to keep them from sticking together.
  • Freezer – Arrange the cooled pancakes in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag, separating layers with parchment paper if needed. Freeze for up to 3 months.
  • To reheat – Warm refrigerated or frozen pancakes in a toaster, in a skillet over low heat, or in the microwave until heated through. Serve with butter and warm maple syrup.

Pairing Ideas

  • Whipped maple butter and toasted pecans – Whip softened butter with a little maple syrup until creamy, then spoon it over a warm stack of pumpkin pancakes. Finish with toasted pecans for a little crunch.
  • Homemade apple butter – Spread a little homemade apple butter over the pancakes instead of maple syrup for a cozy apple and pumpkin breakfast.
  • A full fall breakfast – Serve these pumpkin pancakes alongside scrambled eggs, crispy sausage, and a warm mug of Homemade Dutch Oven Apple Cider for a cozy weekend breakfast.

FAQs

Yes, absolutely! The 50/50 blend of hard white and soft white wheat berries worked beautifully for these pancakes. Milling the flour on the finest setting, resting the batter for 10 to 15 minutes, and cooking over medium-low heat helped keep them soft and fluffy. Just be careful not to overmix the batter.

Equal amounts of hard white and soft white wheat berries gave these pancakes a nice balance of structure and tenderness. The hard white wheat helped them hold their shape, while the soft white wheat kept the centers tender. If you’re deciding which grains to keep in your pantry, my guide to the Best Whole Grains to Mill explains the differences.

Too much moisture or cooking over heat that’s too high can leave the centers gummy. Homemade pumpkin puree can be especially watery, so strain it until it’s thick and spoonable before measuring. Keep your griddle around 325°F (165°C), and wait until the edges look set and the bubbles hold their shape before flipping.

Yes, homemade pumpkin puree works too! Just make sure it’s thick and well-strained before measuring. If yours seems watery, let it drain through a fine-mesh strainer first. You can follow my Homemade Pumpkin Puree recipe if you’d like to make your own.

Yes, you sure can. Let the pancakes cool completely, then freeze them in a single layer until firm. Transfer them to a freezer-safe bag or container and keep frozen for up to 3 months. You can reheat them straight from the freezer in a toaster, skillet over low heat, or microwave until warmed through.

More Pumpkin Recipes from the Cottage

Did you know you can convert your favorite recipes to freshly milled flour? Learn how to convert recipes and find more fresh flour guides at The Cottage Mill.

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Pumpkin Pancakes with Fresh Milled Flour

Author: Emily Rider
These pumpkin pancakes with fresh milled flour are soft, fluffy, and warmly spiced, made with a 50/50 blend of freshly milled hard white and soft white wheat, buttermilk, pumpkin puree, and homemade pumpkin pie spice.
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Prep:15 minutes
Cook:20 minutes
Rest Time:15 minutes
Total:50 minutes
Course: Breakfast, Freshly Milled Flour
Cuisine: American
Servings: 18 5″ Pancakes

Equipment

  • Griddle or large cast iron skillet

Ingredients

Freshly Milled Flour Blend

  • 216 grams hard white wheat berries 1¼ cups whole wheat berries
  • 216 grams soft white wheat berries 1¼ cups whole wheat berries

Dry Ingredients

  • 2 tablespoons Homemade Pumpkin Pie Spice 16 grams
  • 1 tablespoon baking powder 12 grams
  • 1½ teaspoons baking soda 7 grams
  • ¾ teaspoon kosher salt 4 grams

Wet Ingredients

  • 2¾ cups buttermilk 660 grams
  • 1¼ cups pumpkin puree 305 grams, canned or well-strained homemade
  • ¼ cup packed brown sugar 50 grams
  • 3 large eggs
  • 2 teaspoons vanilla extract 10 grams
  • ⅓ cup salted butter melted and slightly cooled, 75 grams
  • ¼ cup whole milk 60 grams, reserved and used only if needed

Instructions

  1. Mill and prep – Mill the hard white and soft white wheat berries together on the finest setting. Keep the freshly milled flour unsifted. Melt the butter and set it aside to cool slightly.
  2. Whisk the dry ingredients – In a large mixing bowl, whisk together the freshly milled flour, pumpkin pie spice, baking powder, baking soda, and salt until the spices and leaveners are evenly distributed.
  3. Whisk the wet ingredients – In a second mixing bowl, whisk together the buttermilk, pumpkin puree, brown sugar, eggs, and vanilla until smooth and the brown sugar dissolves. Whisk in the melted, slightly cooled butter.
  4. Combine and rest – Pour the wet ingredients into the dry ingredients and gently stir just until no dry flour remains. A few small lumps are fine. Let the batter rest for 10 to 15 minutes. It should be thick and scoopable, mounding slightly on the spoon. If the batter is too stiff after resting, stir in the reserved whole milk, 1 tablespoon at a time, only as needed.
  5. Cook low and slow – Lightly grease a griddle or large cast iron skillet and heat over medium-low, or to 325°F (165°C) on an electric griddle. Scoop ⅓ cup of batter per pancake. Cook for about 3 minutes, until the edges look set and the bubbles hold their shape. Flip gently and cook for about 2 minutes more, until golden brown and cooked through the center.
  6. Serve warm – Transfer the pancakes to a serving plate and serve warm with butter and maple syrup. Enjoy!

Notes

Freshly milled flour blend – This recipe uses equal amounts of hard white and soft white wheat berries, 216 grams each, for 432 grams total. Mill together on the finest setting and use the flour unsifted. The hard white wheat provides structure while the soft white wheat helps keep the pancakes tender.
Batter thickness – After resting, the batter should be thick and scoopable, mounding slightly on the spoon. If it’s unusually stiff, add the reserved whole milk 1 tablespoon at a time until it reaches the right consistency.
Homemade pumpkin puree – Strain homemade pumpkin puree until thick and spoonable before measuring. Use plain pumpkin puree, not pumpkin pie filling.
Pumpkin waffles version– For a waffle variation, use a little less liquid to make a thicker batter, similar to cornbread batter, and cook in a preheated waffle maker.

Nutrition

Calories: 167kcal, Carbohydrates: 24g, Protein: 6g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 41mg, Sodium: 312mg, Potassium: 110mg, Fiber: 4g, Sugar: 6g, Vitamin A: 2860IU, Vitamin C: 1mg, Calcium: 113mg, Iron: 1mg

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Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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